Japanese Tangzhong Milk Bread (Water Roux)

Food.com

210 mins (prep 180, cooking 30)

9 ingredients

1 servings

Really soft, fluffy bread that stays soft for days. This bread is amazing! Recipe is adapted from Yvonne Chen's "The 65 degree Bread Doctor". This recipe is best made in a mixer or bread machine because the dough is quite soft and sticky.